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The World Health Organization recently announced a scientific review of 800 studies showing that eating too much red meat or processed meat increases the risk of cancer, but that’s only part of the pork story. Joe Riddle / Getty Images
Is It Safe To Eat Pork Which Was In The Refrigerator For 3 Days
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The media loves good food. So when the World Health Organization recently announced a scientific review of 800 studies showing that eating too much red meat or processed meat increases the risk of cancer, the headlines were exaggerated. For example, The Guardian ran “Smoking and processed meat are listed as a cause of cancer – WHO”, which means that both are equally dangerous, which is not true.
Then came the predictable reaction. As Eric Mittenthal, vice president of the North American Meat Institute, said, health journalists gave reality checks, defenders of artisan charcuterie became emotional and the meat industry denounced the “dangerous and dangerous exploitation” of the WHO. Such an uproar occurred when the WHO issued an unnecessary explanation to silence the public, saying that the review “does not tell people to stop eating processed meat.” Bacon lovers rejoice.
But the focus on cancer is a narrow view of the public conversation about our diet. If the slightly higher risk of colon cancer isn’t enough to make you stop or cut back on your bacon and sausage consumption, maybe these six serious conditions will.
Forget about cancer. With line restrictions – the number of pigs slaughtered per hour – increasing rapidly, food safety advocates warn that meat quality is at risk. Consider top hog producer Hormel, which has increased line speed by nearly 50 percent in the past few years, from 900 hogs per hour to 1,300 hogs. Investigative journalist Ted Genovese concludes in his disturbing book “The Chain” that the rate is too fast. According to him, pig products contain “fecal contamination, urine, bile, hair, intestinal contents, sick animals, toes – you name it.” The reduction in government inspections has exposed consumers to all kinds of health risks.
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Meat plants are one of the most dangerous places to work, with constant pressure to keep the lines running, creating extremely stressful conditions. Genovese wrote the sad stories of workers – most of whom were poor immigrants – who were permanently disabled and cast aside. While most injuries are caused by knife cuts and repetitive stress, one of the most worrisome hazards comes from workers inhaling pig brain tissue. (Pig brains are sold in Asia for braising.) As a result of this exposure, one plant experienced an “epidemic of neuropathies” among about twenty workers, many of whom suffered permanent brain and spinal cord injuries. damage. ,
During pregnancy, the pigs are confined to boxes only 2 feet wide, not large enough to move around or engage in any natural behavior. Here is how the Humane Society of the United States describes the effects of this horrific treatment on the pig’s mental state:
They chew on metal, shake their heads constantly or lie on the side of the road depressed. Almost motionless, the sows look forward, waiting to find food, perhaps out of their minds… Then their young are taken, and the sows are inseminated, and return to pregnancy to begin the cycle of suffering.
Thankfully, thanks to the successful activism of groups like the Humane Society, many major food companies are now pledging to stop selling pork raised in these horrible ways. But the change from this cruel practice will take time to be fully realized.
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If you eat industrially produced pork, you are supporting a dirty, cruel and corrupt business, whether or not it increases your risk of cancer.
Meanwhile, earlier this year, the group Mercy for Animals revealed that a pork seller at Walmart had employees beat the pigs to the ground, causing them to suffer and slowly die, and other cruel acts were seen.
Pork production is notorious for overuse of antibiotics, a practice that contributes to a national public health crisis. Antibiotics that you or a loved one may one day need to treat an infection may not work as well as a result. According to a study published earlier this year, pig farming is the worst offender, using four times more antibiotics per kilogram of meat than cattle and more antibiotics than chicken farming.
The meat industry is highly integrated, concentrating political and economic power, and so is pork production. Earlier this year, JBS, the world’s largest meat processor, announced plans to buy Cargill’s pork business for $1.45 billion. The deal finalized last week puts the Brazilian meat giant in second place behind Smithfield Foods in pork production, pushing Tyson into third place. In 2013, Smithfield was bought by a Chinese company for $4.7 billion, raising safety concerns given China’s poor food safety record. But the concern should actually be the opposite.
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Meanwhile, Mother Jones’ Tom Philpott asked, “Will America become China’s one giant factory farm?” He said that to maintain growth, Smithfield “needs to conquer markets where per capita meat consumption is growing rapidly, and the Chinese market itself represents the biggest prize in the world for that.” Pork is the most consumed meat in the world, accounting for more than 36 percent of the meat consumed in the world, and its consumption is expected to increase with all the problems associated with it.
I hope you don’t work in one of the many hog factories across America that are likely to grow. Meanwhile, at least 25 lawsuits have been filed against Smithfield Foods in North Carolina, where manure ponds caused damage. One of these cesspools can hold an incredible 4.3 liters of sewage and urine. To top it off, according to Nathan Halverson in an article for the Center for Investigative Reporting, “the foul-smelling sludge is sprayed onto neighboring fields – creating a fine mist of sewage, urine and water that the neighbors complain about.” houses and houses.”
It’s easy for NS to get defensive about their bacon when most people shy away from harmful influence. Moreover, the recent bacon craze was not an accident, and it was driven by culinary enthusiasm. Rather, it was the result of an aggressive marketing campaign by the state-run National Pork Board, the same program that is currently the target of a misappropriation trial.
Michelle Simon is a public health advocate, president of Eat Drink Politics, author of “Hunger for Profit: How the Food Industry Undermines Our Health and How to Fight Back,” and an attorney at the food law firm Foscolo & Handel.
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The views expressed in this article are those of the author and do not reflect the editorial policies of Al Jazeera.
Good evening, and good luck Al Jazeera’s rating is good Al Jazeera gave me permission to ‘say what needs to be said’ as a website elegy where news should be where indigenous voices matter, Medically reviewed by Amy Richter, RD, Nutrition – Rachel Ajmera, MS, RD – Updated March 23, 2022
Cooking meat at the right temperature is essential to food safety. When it comes to cooking pork, the right temperature depends on the type of pork you are cooking.
This is important for preventing bacterial infections and reducing the risk of food poisoning and foodborne illness.
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Pork is very sensitive to contamination, and changes in food industry practices over the past decade have led to new directions in pork production.
A type of roundworm found in many carnivorous and carnivorous species around the world – including pigs (
The worm develops in its intestine and produces larvae that pass through the bloodstream and settle in the muscles (
It can cause trichinosis, an infection that causes symptoms of food poisoning such as diarrhea, abdominal pain, muscle pain and fever.
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Fortunately, improvements in sanitation, waste disposal laws, and preventative measures designed to prevent disease have greatly reduced the incidence of trichinosis over the past 50 years.
In fact, only 13 cases of trichinellosis were reported to the Centers for Disease Control and Prevention (CDC) in 2015—far fewer than ever before (
In comparison, it is estimated that approximately 400 cases of trichinosis were reported to the CDC each year in the 1940s.
Although the prevalence of trichinosis has decreased, proper cooking is still important to reduce the risk of infection.
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Summary Eating pork containing Trichinella spiralis can cause trichinosis. However, advances in the food industry have reduced the risk.